Follow by Email

Monday, September 7, 2015

Cream Cheese Sausage Balls With Creamy Mustard Dipping Sauce


1 lb sausage, uncooked (Hot or mild)
8 oz cream cheese, softened
1 1/4 c Bisquick baking mix
4 oz cheddar cheese, shredded

Dipping Sauce:

1/2 c mayonnaise
1/2 c sour cream
2 T Dijon mustard
1 T white wine vinegar
2 - 6 drops of hot sauce
1 med. garlic clove, crushed


Sausage Balls Directions:

Preheat oven to 400*F. Mix all ingredients well. Roll into 1" balls. Place on cookie sheet, lined with parchment paper about 1/2" apart. Bake 20 - 25 minutes or until golden brown.

Dipping Sauce Directions: 

Combine all ingredients well. Chill until serving.

Go to his website at and request to purchase his latest cookbook "Chef Elliott's Soulstice Recipes: Gourmet Entertaining Solutions". 

Source: Chef Elliott Farmer

No comments:

Post a Comment